TIP OF THE DAY: Make Raclette

[1] Scraping melted raclette cheese onto the plate (photo courtesy Zuercher Cheese | Tumbler). [2] A cheese melter, used in restaurants and in homes of enthusiasts (available at Raclette Corner). [3] A home raclette grill from Swissmar, available on Amazon and elsewhere. [4] Pouring cheese from a Swissmar grill pan (photo courtesy Swissmar). [5] A…
Continue reading “TIP OF THE DAY: Make Raclette”

TIP OF THE DAY: Cassoulet & Cannellini Beans

[1] A hearty dish of cassoulet. Here’s the recipe from The New York Times. [2] This “pared down” cassoulet takes just one hour! Here’s the recipe from The View From Great Island. [3] The original cassoulet pot shape, with slanted sides. It is the source of the word “casserole.” Here’s the detailed history of cassoulet.…
Continue reading “TIP OF THE DAY: Cassoulet & Cannellini Beans”

TIP OF THE DAY: Glitter Ice Cubes

Generate oohs and ahhs with glitter ice cubes (photo courtesy A Subtle Revelry).   Topping ice cubes with edible glitter: We love this idea from A Subtle Revelry. It’s spot-on for New Year’s Eve or any holiday of the year, plus celebrations like birthdays and festivities like the Super Bowl. For sparkling wine, ginger ale,…
Continue reading “TIP OF THE DAY: Glitter Ice Cubes”

TIP OF THE DAY: Tapioca Crepes

Most of us know tapioca as a pudding filled with little tapioca “pearls.” But it’s so much more than that.     WHAT IS TAPIOCA? Tapioca is a pure starch extracted from the root of the cassava (pronounced kuh-SAH-vuh, photo #1). The root is also called manioc, arrowroot and yuca. Not yucca, mind you: That’s…
Continue reading “TIP OF THE DAY: Tapioca Crepes”

TIP OF THE DAY: Frosé, Frozen Rosé Wine For Cocktails Or Dessert

[1] Frosé granita. [2] Frosé with ice cream (both photos courtesy Kim Crawford).   Call it a cocktail or call it dessert: We have long enjoyed a frozen rosé cocktail by scooping some sherbet in a glass and topping it off with sparkling wine or still or sparkling rosé. A couple of years ago, some…
Continue reading “TIP OF THE DAY: Frosé, Frozen Rosé Wine For Cocktails Or Dessert”